This is a great recipe for those chilly winter days or for any day where you simply don’t feel like slaving over a hot stove. These stuffed cabbage are hearty and you won’t even miss the meat as the cremini mushrooms are earthy and meatlike. I use a Savoy cabbage for this recipe as I like the look of the frilly leaves and the fact that I can make smaller rolls for weekday lunches. A standard cabbage would be absolutely okay too.

Cabbage leaves cooking method: To get perfectly-cooked cabbage leaves, get salted (1 tsp.) water boiling in a large and tall stockpot. Add the head of cabbage to the boiling water and cook for 2 minutes. Remove the cabbage head from the water with tongs and peel off about 10 leaves. Add the leaves to the boiling water and cook for another 2 minutes. Remove the leaves and place on paper towels to drain. Stuffing Ingredients:

• 2 Tbsp. vegetable oil
• 1 medium Spanish onion, chopped
• 2 garlic cloves, minced
• 2 cups diced butternut squash
• 2 cups chopped cremini mushrooms
• 1 tsp. garlic powder
• 1 tsp. salt
• ½.tsp. each black pepper and dried thyme
• 1 cup cooked long grain rice

Stuffing Directions:

1. In a large skillet over medium-high heat, warm the oil then add the onion. Cook for 2-3 minutes until softened, stirring occasionally. Add the garlic and cook for an additional minute.
2. Lower the heat to medium and add the butternut squash to the onion. Cook, stirring frequently for 5 minutes, until the squash has softened.
3. Raise the heat to medium-high and add the mushrooms to the onion/squash mixture, cook for 3-4 minutes until the mushrooms have softened.
4. Add the garlic powder, salt, pepper and thyme and stir to combine.
5. Add the rice to the mixture and stir to combine. Take off the heat and allow to cool for 5 minutes.

Assembly Ingredients: 3 cups tomato sauce, homemade or store-bought Assembly Directions:

1. Place a cooked leaf on a plate or cutting board and remove the hard core with scissors.
2. Add ¼ cup of the filling to the base of the leaf and roll up like a burrito – start at the base, roll once, tuck the ends in the roll all the way to the edge of the leaf.
3. Add 1 cup of tomato sauce to the bottom of the slow cooker them top with the cabbage rolls. Pack them as tightly as possible then top with the remaining 2 cups of tomato sauce.
4. Cook for 6-8 hours on low.
5. Serve the rolls with tomato sauce.

Serves 5 guests for a light dinner.